Preheat the oven to 325 degrees F (160 degrees C).
2.
Sift together Cake Flour (1 cup) and half of the Granulated Sugar (1 1/2 cups)
3.
Zest the orange.
4.
Seperate the Eggland's Best Classic Eggs (12) white from the yolk.
5.
In a large mixing bowl, beat the egg white until foamy on a low speed. Add Cream of Tartar (1 tsp) and Salt (1/2 tsp) and continue to beat, gradually increasing the speed to high.
6.
When the egg whites get pretty white, stir in the remaining sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks form. Add Oranges (1 Tbsp) and Pure Vanilla Extract (2 tsp).
7.
Transfer the whipped egg whites into a large bowl. Add flour/sugar mixture and carefully fold everything together. Be careful not to deflate the batter.
8.
Now transfer the batter to an ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles. Bake for about 40-45 minutes.
9.
Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
10.
To make the strawberry sauce, in a small saucepan combine Fresh Strawberries (1 cup) and Honey (2 Tbsp) and boil for about 5 minutes. Cool completely.
11.
Mmm, deliciousness! Honestly, this cake is the best, you don’t have to eat the entire cake the same way. Change it up with different sauces and frostings!
Nutrition Per Serving
CALORIES
468
FAT
0.0 g
PROTEIN
4.6 g
CARBS
114.8 g
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